Why not just ferment to the desired final gravity that you want or by style and then cold crash it to drop most or all of the yeast? This would allow for the beer to not get too overly attenuated and leaving some sweetness.

If you bottle condition, and you leave fermentable sugars unattenuated, then you run into all sorts of problems, over-carbonation and bottle grenades among them. That sort of thing is fine if you keg, and you cold-condition and you beer is ALWAYS refrigerated, otherwise, the beer will continue to ferment if it is allowed to reach high enough temperatures.